prosecco brined turkey breast
with brussels sprouts and speck
- ¼ cup (75g) rock salt
- ¼ cup (45g) light brown sugar
- 2 sprigs tarragon
- 2 bunches thyme (about 12 sprigs)
- 1 lemon, thinly sliced
- 1.25 litres water
- 3 cups (750ml) prosecco
- 2 x 1.5kg turkey breast fillets, skin on
- 1 tablespoon extra virgin olive oil
- sea salt and cracked black pepper
- 350g speck or bacon, chopped
- 500g Brussels sprouts, halved
- 1 bunch thyme (about 6 sprigs), extra
lemon garlic butter
- 100g unsalted butter, softened
- 1 clove garlic, crushed
- 1 teaspoon finely grated lemon rind
- Place the salt, sugar, tarragon, thyme, lemon and 2 cups (500ml) of the water in a medium saucepan over high heat. Bring to the boil and cook for 4 minutes, stirring to dissolve the salt. Allow to cool slightly. Pour the brining liquid into a large (5-litre-capacity) non-reactive container+. Add the prosecco and another 2 cups (500ml) of the water. Using your hands, carefully loosen the skin from the flesh of the turkey breasts. Lower the turkey, skin-side down, into the brine. Cover and refrigerate for 2 hours (but no longer).
- To make the lemon garlic butter, place the butter, garlic and lemon rind in a small bowl and mix to combine.
- Remove the turkey from the container, discarding the brine, and pat dry with absorbent kitchen paper. Using your hands, spread the lemon garlic butter under the skin.
- Place the oil in a large heavy-based frying pan over medium heat. Sprinkle the turkey with salt and pepper. Add 1 turkey breast to the pan, skin-side down. Cook for 4 minutes each side or until golden brown. Remove from the pan and repeat with the remaining turkey. Return both turkey breasts to the pan, skin-side up. Add the remaining 1 cup (250ml) of water, cover with a tight-fitting lid and cook for 20 minutes or until golden and cooked through. Remove the turkey from the pan, loosely cover with aluminium foil and reserve the cooking liquid.
- Wipe the pan out and return to medium heat. Add the speck and cook, stirring, for 4 minutes or until crispy. Remove and set aside. Increase the heat to high, add the Brussels sprouts and cook, stirring, for 1 minute or until lightly charred. Add the extra thyme and reserved liquid and cook for 2 minutes.
- Serve turkey with the sprouts and crispy speck. Serves 4–6
Non-reactive materials include glass, plastic and stainless steel.
Photography: Con Poulos
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